Name: Butterfinger Cheesecake Bars Recipe
Prep time: 25 min
Cook time: 47 min
Total time: 1 h 12 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 9 cups 2 graham crackers (crumbled (about 9 graham cracker sheets)); 3 tablespoons light brown sugar (not packed); 3 tablespoons all-purpose flour; 4 tablespoons unsalted butter (melted); 16 ounces cream cheese (softened at room temperature); 1 large egg (room temperature); 1/4 cup granulated sugar; 10 2 fun-sized 10 butterfingers crushed (crushed, reserve 2 for the topping)

How To Make Butterfinger Cheesecake Bars Recipe

These cheesecake bars have a flavorful graham crust, a rich cream cheese layer, and Butterfinger chunks in every sweet bite.

Preparation: 25 minutes

Cooking: 47 minutes

Cool and Refrigerate Time: 5 hours

Total: 6 hours 12 minutes

Serves:

Ingredients

For Crust:

2cupsgraham crackers,(about 9 graham cracker sheets), crumbled
3tbsplight brown sugar,not packed
3tbspall purpose flour
4tbspunsalted butter,melted

For Cheesecake Layer:

16ozcream cheese,softened at room temperature
1large egg,room temperature
¼cupgranulated sugar
10butterfingers,fun-sized, crushed and reserve 2 for the topping

Instructions

Preheat oven to 325 degrees F. Line an 8×8-inch baking dish with aluminum foil and lightly grease. Set aside.
Pulse graham cracker sheets in a food processor until crumbly. Place the graham crackers into a medium-sized mixing bowl.
Add the flour and light brown sugar into the same bowl, mix together. Mix in the butter until thoroughly mixed.
Pour the crust into the baking dish, press the crust into the bottom with a plastic spatula until even.
Bake for 12 minutes or until lightly browned.
Beat the cream cheese in a mixer on medium-speed until creamy. Beat in the egg and granulated sugar until mixed. Fold in the 8 crushed butterfingers with a plastic spatula.
Pour the cheesecake mixture on top of the crust. Top with the remaining crushed butterfingers.
Bake for 35 minutes.
Remove from oven and allow the cheesecake to cool for about 2 hours until room temperature on a cooling rack.
Once cooled to room temperature, cover with plastic wrap and refrigerator for another 3 to 4 hours, overnight is best.
Slice and serve.

Nutrition

Calories: 195.91kcal
Fat: 14.01g
Saturated Fat: 7.56g
Trans Fat: 0.12g
Monounsaturated Fat: 3.57g
Polyunsaturated Fat: 1.15g
Carbohydrates: 15.24g
Fiber: 0.40g
Sugar: 8.30g
Protein: 2.96g
Cholesterol: 50.44mg
Sodium: 157.04mg
Calcium: 40.13mg
Potassium: 66.03mg
Iron: 0.64mg
Vitamin A: 133.04µg

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Butterfinger Cheesecake Bars Recipe